Curried Wild Rice Squash and Tomato SoupFrom jo_jo_ba 8 years ago
- 1 shallot, diced shopping list
- 2 cups chopped cauliflower shopping list
- 4 medium yellow summer squash, diced shopping list
- 2 garlic bulbs (yes, 2 whole ones!) minced shopping list
- 1 tbsp yellow curry powder shopping list
- 1/2 tsp cumin shopping list
- 1/2 tsp cinnamon shopping list
- 1 tsp fresh-grated ginger shopping list
- 2 cups vegetable stock shopping list
- 3 cups water shopping list
- 1 (29-oz) can whole tomatoes, chopped shopping list
- 1 cup cooked wild rice shopping list
How to make it
- In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.
- Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
- Add the stock and water, stirring well to dislodge the cooked bits from the pan.
- Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
- Stir in the wild rice and serve.
The Cookjo_jo_ba Oshawa, CA
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